Paprika bacon, How to make...

[smokin365]

engrish prease?

 

[curious aardvark]

lmao just because you only have the one good cheese and it apparently doesn't travel well ;-)

Paprika not a problem. lol
We even have hungarians :-)

 

[richtee]

Only if we LET you ;{) -

The Mad Hunky!

 

[bb53chevpro]

Well, just tasted it today.....Wow talk about melt in your mouth. It is well worth all of the work put into it. YUMMY.

 

[walking dude]

where's the Q-View of the sliced up bacon, dude~! ! ! ! ! ! ! !

 

[yard dog]

Köszönöm rÃ[emoji]169[/emoji]szÃ[emoji]169[/emoji]re a paprika szalonna recept.

 

[bb53chevpro]

Ok, Ok, Steve, don't get your ?????? in a bunch....LOL

 

[walking dude]

thank you andy NICE!

 

[richtee]

MMmmMMmmMM! Where's my rye bread!?!?

 

[bb53chevpro]

Sorry Rich. I put it back in the fridge. That will be lunch for tomorrow (if the kids don't eat it all before I get some more).

 

[curious aardvark]

How can you POSSIBLY eat or condone the making of this stuff !
IT'S BEEN BOILED !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Grab your pitchforks and torches boys, we've got us a hungarian to lynch !

or..

Was it simply a necessary part of the whole process ?
Hmm, maybe hot water can be used in cooking - now there's a thing !

 

[richtee]

You'll find our necks tough to stretch ;{)

Whaddia think... I "Low and slow in thin blue" my linguini? Of course it has a place.

But it IS refreshing that you have been doing your homework here to find this example of a rather obscure process that seems to bolster your position. Keep up the good work! And DON'T even THINK of pulling the hotdog card... Heh!

 

[chef_boy812]

CA; Give it a rest!!!!!, pickin' on the que is one thing, and I can ignore the anti fat rants well enough, but LEAVE MY PEOPLE ALONE!!! I am second generation Hungarian and VERY proud of that, and I am dead sure you don't want to stumble down that path and say something you are going to regret. OK?!

 

[richtee]

LOL... Din't much bug me...other than the fact he forgot to capitalize Hungarian. Of course, I am willing to give more slack than usual... what with the driving on the wrong side of the road thing and stuff ;{)

 

[bb53chevpro]

C A, Once you cure the belly the meat is dried out (salt pulls out all the fluids outs). When smoking the belly, it does not softenth e meat up enough. This should almost melt in your mouth. Therefore you have to put more moisture into the belly (the meat) to soften it.

 

[Steven Madger]

Do any of you Smokers have a recipe to make szolanna from Fat Back. When I was a kid my dad would heat the chunks over the grill until it would drip and then let it drip on rye bread with onions, peppers, tomato, and whatever else you wanted to add. The cost of buying it is outragous and me being a cheapo figured I could make my own. Any help would be greatly appreciated